Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, chicken stew puerto rican pollo guisado (crockpot version). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Chicken stew Puerto Rican Pollo Guisado (Crockpot version) is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Chicken stew Puerto Rican Pollo Guisado (Crockpot version) is something which I’ve loved my entire life.
Add the sofrito, Sazon, tomato paste, powdered chicken bouillon, oregano, water, potatoes, carrots, bay leaves and olives into the pot. Bring the mixture to a boil, then add the chicken back into the pot. Season all sides with Goya all purpose seasoning. Turn large skillet on medium high heat and sear on all sides to form a crust on the skin.
To get started with this recipe, we must prepare a few ingredients. You can have chicken stew puerto rican pollo guisado (crockpot version) using 15 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Chicken stew Puerto Rican Pollo Guisado (Crockpot version):
- Take cooking oil
- Get bone in chicken thighs or legs
- Make ready Sofrito or 6 ounce bottle
- Make ready bay leaves
- Prepare Goya adobo all-purpose seasoning
- Prepare Sazon cilantro and tomato seasoning
- Take powdered chicken bouillon
- Get heaping tsp tomato paste
- Prepare dried oregano
- Get water
- Take carrots peeled and chunked
- Take extra cup cold water
- Get cornstarch
- Prepare stuffed pimento olives
- Make ready yukon gold potatoes chunked
Puree the red pepper, green pepper, onion, garlic, cilantro, olive oil, wine, cumin, and oregano in a blender. Pour over the chicken and add the bay leaves. Add the broth, sofrito, tomato sauce, sazon and mix in. Add the potatoes, onions, peppers, and carrots in and then bring to a boil.
Instructions to make Chicken stew Puerto Rican Pollo Guisado (Crockpot version):
- Wash and pat dry chicken. Season all sides with Goya all-purpose seasoning. Turn large skillet on medium high heat and sear both sides to form a golden crust on the skin. But don’t cook through. (Note do not disturb while searing. It will autmotically lift off the surface of the pan in a few minutes when golden crust forms.) Place seared chicken in crockpot. Note: I usually have to sear 2 batches because this recipe is doubled.
- To the drippings, add oil. Fry sofrito for 1 to 2 minutes. Add tomato paste to the sautee pan. Mix and heat through. Slowly pour water while whisking mixture. Then add the chicken bouillon, sazon packets, oregano, and bay leaves. Bring to boil, scraping the drippings off the bottom of the pan with whisk.
- Pour mixture to crockpot. Sprinkle pimento olives on top. Cook on high for 3 hours. Turn crockpot to low. Add potatoes and carrots. Cook veggies until tender for about one more hour.
- In the end, whisk 1 cup cold water and cornstarch. Add to crockpot then stir to incorporate. Will slightly thicken it. Serve over rice.
Add the broth, sofrito, tomato sauce, sazon and mix in. Add the potatoes, onions, peppers, and carrots in and then bring to a boil. Pollo Guisado (Puerto Rican Chicken Stew) is a traditional, highly common dish made with simple ingredients and cooked in a savory broth. Perfectly tender fall off the bone chicken in a scrumptious delicious sauce with carrots and potatoes. Serve with white or yellow rice and serve comfort food at its best.
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